1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

Baker's apple soles

You may already be familiar with apple semelles, but here's a gourmet baker's version where the puff pastry is replaced by puff pastry (croissant dough), which is baked upside down.

5,912 5/5 based on 3 reviews

Last modified on: April 28^th 2024

Keywords for this recipe:

For 3 pieces, you will need:

1 150 g Yeast-based flaky dough (for croissants)
2 2 apples
3 15 g brown sugar
4 15 g butter
5 10 g beaten egg
Total weight: 550 grams

Change these quantities to make: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
45 min.	5 min.	20 min.	1 hour 10 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Spread 150 g Yeast-based flaky dough (for croissants) to a thickness of 2 or 3 mm (use spacers if you can), in a 10 cm (4") high strip.

Stage 2 - 2 min.

Cut 6 cm (2.5") rectangles from the strip and set aside in the fridge.

Stage 3 - 5 min.

Peel 2 apples, cut in 2, remove the core, then slice each half.

Stage 4 - 2 min.

Pour the apple slices into a bowl and sprinkle with the melted 15 g butter and 15 g brown sugar.

Stage 5 - 2 min.

Mix well.

Stage 6 - 2 min.

Preheat your oven to 200°C (390°F).

Place a sheet of baking paper on a baking sheet, then arrange slices of sweet and sour apples, less than the length of a pastry rectangle.

Stage 7 - 2 min.

Cover with a rectangle of pastry, pressing down on the edges to enclose the apples.

Stage 8 - 15 min.

Do this for all your pastry rectangles, using a second baking sheet if necessary.

Stage 9 - 2 min.

Brush each rectangle of dough with a coat of glaze.

Stage 10 - 20 min.

Bake in the oven for 15-20 minutes, watching for browning.

Stage 11 - 2 min.

Once out of the oven, using oven gloves or oven mitts, place a second baking sheet on top of the first and turn over to place the apples back on top.

Stage 12 - 1 min.

Remove the baking paper.

Stage 13 - 5 min.

Leave to cool on a wire rack.

Enjoy warm (yum!) or cold.

Remarks

You can return the baking sheet to the oven for 5 minutes after removing the baking paper in step 12, to give the apples a more pronounced color.

Feel free to use this recipe with other fruits, depending on the season: pears, apricots, etc.

Keeping

If possible, enjoy during the day to take full advantage of the crispness.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
8,551 Kcal or 35,801 Kj	134 gr	918 gr	482 gr
428 %	52 %	87 %	73 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
1,555 Kcal or 6,510 Kj	24 gr	167 gr	88 gr
78 %	9 %	16 %	13 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
2,850 Kcal or 11,932 Kj	45 gr	306 gr	161 gr
143 %	17 %	29 %	24 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, leaven

How much will it cost?

For 3 pieces : 1.19 €
Per piece : 0.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Yeast-based flaky dough (for croissants): You can get more informations, or check-out other recipes which use it, for example: French croissants, Raisin breads (pains aux raisins), Croissant dough apples, Pistachio and goji pinwheels, Mirlitons of Guipavas, ... All
	Brown sugar: You can check-out other recipes which use it, like for example: Mojito peaches, Chocolate cereal bars, Brownies, Plum and hazelnut crumble, Little lemon biscuits, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Crème de foie gras, Galette Charentaise, Coconut tuiles, Corsican tarts, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Pistachio and goji pinwheels, Icelandic-style fish and vegetable pie, Gâteau Basque , Vegetable pie, ... All

Other recipes you may also like

Carbonnade

Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
204K 14 2 hours 44 min. November 13^th 2011

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
317K 14 40 min. February 21^th 2011

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
260K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
486K5 49 min. July 27^th 2013

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.